Blanc des Rosis del Pompiere

The grapes come from hilly sites with clayey marl soils of Eocene origin; the vines are trained using Guyot and cordon systems. After hand harvesting, the grapes are gently pressed and decanted without sulphur dioxide. Alcoholic fermentation lasts 10 to 12 days in stainless-steel tanks, after which the wine matures on its lees in stainless steel for eight months. In the glass it shows yellow fruit and meadow flowers; on the palate it is soft, fresh and persistent, with a slightly mineral finish. This blend has been produced since 1986.